Photo of Porc cacciatore by WW

Porc cacciatore

Total Time
44 min
16 min
28 min
Pork tenderloin subs for the typical chicken in this delicious dinner. The addition of potatoes makes it a one-pot meal – no need to cook either pasta or rice.


Uncooked lean pork tenderloin

340 gm, cut into 2.5- 3.75-cm (1- to 1½-in) chunks

Table salt

½ tsp(s), divided

Black pepper

½ pinch(es), freshly ground, divided

Yukon gold potato

3 small, peeled, cut into 2.5-cm (1-in) chunks


1 medium, halved and thinly sliced


¾ cup(s), or more if necessary, divided

Yellow bell pepper

1 medium, cut into 2.5 cm (1-in) chunks

Cremini mushrooms

225 gm(s), halved or quartered lengthwise (about 750 ml)

Dried rosemary

¾ tsp(s), or to taste

Marinara sauce

1 cup(s)


  1. Coat a large nonstick skillet with cooking spray; heat over medium heat.
  2. Sprinkle pork with 1ml (¼ tsp) each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
  3. Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 125ml (½ cup) of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.
  4. Add yellow pepper, mushrooms, rosemary and remaining 1ml (¼ tsp) each salt and pepper to skillet; sauté over medium-high heat, until vegetables are lightly browned, adding 15 to 30ml (1 to 2 Tbsp) of water if needed to prevent sticking, about 7 minutes.
  5. Stir in marinara sauce, pork and 60ml (¼ cup) water; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 375ml (1½ cup) per serving.